Cream Puff Christmas Tree

Fill the puffs and make the cone base remove pastry cream from refrigerator and beat with a mixer until smooth.

Cream puff christmas tree. Add flour and salt. M m food market mini cream puffs gold or white sanding sugar 1 cup white buttercream frosting fresh mint leaves powdered sugar. Set aside the prettiest cream puff for the top of your tree. Pick out the largest puffs and spread a bit of icing on the base of each one.

Add a second smaller layer spreading a bit of icing on the base of each to stick them to the ones below. Stir in food coloring if desired. Directions in a large saucepan bring water and butter to a boil over medium heat. For icing combine confectioners sugar and enough cream to achieve desired consistency.

In a medium saucepan combine the water sugar salt and butter. Transfer this mixture to the bowl of a stand mixer fitted with the paddle attachment and mix for 2 minutes to. Deselect all 1 4 ounce packet unflavored gelatin 2 1 2 teaspoons 4 cups whole milk 2 vanilla beans 12 large egg yolks 1 cup sugar 6 tablespoons cornstarch 1 4 teaspoon salt. Christmas tree croquembouche 1.

Bookmark this recipe to cookbook online. Add flour all at once stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Drop by rounded teaspoonfuls 2 in. Fold in the whipped cream.

Visit original page with recipe. Directions to make puffs preheat oven 400f. Spread the bottom of 18 puffs with icing. Beat in eggs one at at a time with a wooden spoon until paste.

Cream puff christmas tree. Apart onto greased baking sheets. I ve been cooking up a cream puff christmas tree regularly for almost 50 years now and it always receives the same enthusiastic reaction from friends and family. Separate puffs according to size and shape choosing the flattest ones for the bottom layer and the smallest ones for the top.

White chocolate 3 pkgs. Make the cream puffs. You will need about 62 puffs to make the tree. Fill a piping bag fitted with a thin nozzle type tip with the cream and plunge the tip into the side of each cooled.

Bake at 400 for 30 35 minutes or until golden. Preheat the oven to 400º. Cover a medium size styrofoam cone with. Line 2 sheet pans with parchment.